You only need 5 ingredients and about 10 minutes to prepare this Dump-and-Bake Chicken Stuffing Casserole! With a creamy, cheesy sauce and a buttery, herb-seasoned crumb topping, it’s an easy dinner recipe that the whole family will love!
Comfort food at its finest! Clearly we love the combination of chicken and stuffing, because I’ve already shared my classic Chicken and Stuffing Casserole recipe, as well as the Slow Cooker Chicken and Stuffing version.
But you know what? This chicken and stuffing bake is not only the easiest recipe, but it also happens to be my family’s absolute favorite — and I think that it will soon become your go-to weeknight dinner as well!
How do you make chicken casserole with stuffing?
This recipe only requires 5 ingredients, and they just might be in your kitchen already!
First, place 2 lbs. of boneless, skinless chicken breasts in a 9 x 13-inch baking dish. I used two very large chicken breasts, which is cut in half lengthwise to make 4 thin chicken breasts. This helps the chicken cook faster in the oven. If you’re using thicker chicken breasts, you’ll need to increase the baking time by at least 10-20 more minutes. Always check the internal temperature of your meat to make sure that it reaches 165 degrees F — that’s the easiest way to know when it’s done!
The rest of the Chicken Stuffing Casserole ingredients include: Campbell’s Healthy Request Cream of Mushroom Soup, Pepperidge Farm Herb Seasoned Stuffing mix, butter, and mozzarella cheese.
Spread the condensed cream of mushroom soup over the chicken.
Sprinkle the cheese over top.
In a separate bowl, stir together melted butter and dry stuffing mix.
Spread the buttered stuffing mix on the top of your casserole.
Cover the dish tightly with foil, and bake in a 375 degree F oven for 30 minutes. Remove the foil, and continue baking for 10 more minutes, or until your chicken is done and the topping is golden brown.
A quick note: this casserole uses the stuffing mix as a buttery crumb topping, which gets crispy as it bakes. You are NOT preparing the stuffing according to the classic package instructions, so it’s not going to be a moist, dense stuffing texture after baking.
We prefer the crispy topping; however, if you would like a casserole with a classic soft stuffing texture, you can prepare the stuffing according to the package instructions before you spread it on top of the chicken. Then bake according to the recipe instructions below!
How do you bake chicken with Stove Top Stuffing?
I always use the Pepperidge Farm stuffing mix because that’s what I keep in my pantry. I think it has the best flavor and quality! That said, readers often ask me if they can use Stove Top Stuffing mix in these recipes instead. The answer is yes — as long as you use the same measurements.
For instance, you’ll want 4 cups of dry Stove Top Stuffing for this particular casserole.
As noted above, if you prefer a soft, moist stuffing on top of your casserole (rather than the buttered breadcrumb texture here), you can prepare the Stove Top Stuffing according to package instructions, and then spread that over the top of your chicken before baking.
Can you freeze Chicken Stuffing Casserole?
Yes! This is a great freezer meal! You can freeze the casserole before or after baking. Just wrap tightly with foil and store in the freezer for up to 3 months.
To reheat a previously-baked casserole, thaw in the refrigerator overnight. Allow casserole to come to room temperature on the counter for about 30 minutes, cover, and bake in a 350 degree F oven until heated through (about 30 minutes).
What to serve with Chicken Stuffing Casserole:
If you’d like to add a vegetable or side to your plate, here are a few good options that go well with this Chicken and Pepperidge Farm Stuffing Casserole:
- Steamed broccoli or Garlic Oven-Roasted Broccoli;
- A simple green salad dressed with Italian Balsamic Vinaigrette;
- Slow Cooker Southern Green Beans;
- Perfect Oven Roasted Asparagus;
- Brown Sugar Roasted Acorn Squash;
- 5-Ingredient Easy Cranberry Salad;
- 3-Ingredient Cranberry Orange Sauce
COOK’S TIPS AND RECIPE VARIATIONS:
- The recipe cooking time is based on 2 very large chicken breasts that totaled 2 lbs. I cut the chicken breasts in half lengthwise to make them thinner. If you’re using thicker chicken breasts, you’ll need to increase the total baking time by at least 10-20 more minutes. If the top of your casserole gets too brown during this additional baking time, simply cover loosely with foil until the chicken is cooked through. Always use a meat thermometer to make sure that your chicken reaches an internal temperature of 165 degrees F. That’s when you know it’s done!
- For a Chicken Stuffing Casserole in the Crock Pot, try this recipe.
- For a Chicken Stuffing Casserole that uses cooked chicken (or turkey), try this recipe.
- You can substitute with Cornbread Stuffing mix instead of the Herb Seasoned Stuffing mix.
- You can substitute with an equal amount of dry Stove Top Stuffing mix.
- Instead of the Campbell’s Cream of Mushroom Soup, try using Cream of Chicken or Cream of Celery soups in this Chicken Stuffing Casserole recipe.
- This Chicken and Stuffing Casserole with cheese calls for shredded mozzarella. You can substitute just about any of your favorite cheeses instead. For instance, try grated cheddar cheese, slices of Provolone, or a shredded Italian cheese blend.
- This casserole uses the stuffing mix as a buttery crumb topping, which gets crispy as it bakes. You are NOT preparing the stuffing according to the classic package instructions, so it’s not going to be a moist, dense stuffing texture after baking. We prefer the crispy topping; however, if you would like a casserole with a classic soft stuffing texture, you can prepare the stuffing according to the package instructions before you spread it on top of the chicken. Then bake according to the recipe instructions below!
Other easy chicken and stuffing recipes that you might enjoy:
- Slow Cooker Chicken and Stuffing Casserole
- Chicken and Stuffing Casserole
- Dump-and-Bake Chicken and Cornbread Stuffing Casserole
- Dump-and-Bake Chicken Kiev Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Chicken Stuffing Casserole
Ingredients
- 2 lbs. boneless, skinless chicken breasts (I used 2 very large chicken breasts, which I cut in half lengthwise so that they would be thinner)
- 1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted (I used Campbell’s Healthy Request)
- 2 cups (8 ounces) grated mozzarella cheese
- 8 ounces (about 4 cups) Pepperidge Farm Herb Seasoned Classic Stuffing
- ½ cup (1 stick) butter, melted
Instructions
- Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Place chicken in the bottom of the prepared baking dish. Season both sides of the chicken with salt and pepper, to taste. Spread condensed soup over the chicken. Sprinkle cheese over top.
- In a large bowl, stir together melted butter and dry stuffing mix. Spread buttered stuffing mix on the top of the casserole.
- Cover with foil and bake for 30 minutes. Remove foil, return dish to the oven, and continue baking for 10 more minutes (or until chicken reaches an internal temperature of 165 degrees F and the topping is golden brown). If you are using thicker chicken breasts, you may need to increase the baking time by at least 10-20 more minutes. If the topping starts to get too dark while you wait for the chicken to cook through, cover the dish loosely with foil.
Notes
- The recipe cooking time is based on 2 very large chicken breasts that totaled 2 lbs. I cut the chicken breasts in half lengthwise to make them thinner. If you’re using thicker chicken breasts, you’ll need to increase the total baking time by at least 10-20 more minutes. If the top of your casserole gets too brown during this additional baking time, simply cover loosely with foil until the chicken is cooked through. Always use a meat thermometer to make sure that your chicken reaches an internal temperature of 165 degrees F. That’s when you know it’s done!
- For a Chicken Stuffing Casserole in the Crock Pot, try this recipe.
- For a Chicken Stuffing Casserole that uses cooked chicken (or turkey), try this recipe.
- You can substitute with Cornbread Stuffing mix instead of the Herb Seasoned Stuffing mix.
- You can substitute with an equal amount of dry Stove Top Stuffing mix.
- Instead of the Campbell’s Cream of Mushroom Soup, try using Cream of Chicken or Cream of Celery soups in this Chicken Stuffing Casserole recipe.
- This Chicken and Stuffing Casserole with cheese calls for shredded mozzarella. You can substitute just about any of your favorite cheeses instead. For instance, try grated cheddar cheese, slices of Provolone, or a shredded Italian cheese blend.
- This casserole uses the stuffing mix as a buttery crumb topping, which gets crispy as it bakes. You are NOT preparing the stuffing according to the classic package instructions, so it’s not going to be a moist, dense stuffing texture after baking. We prefer the crispy topping; however, if you would like a casserole with a classic soft stuffing texture, you can prepare the stuffing according to the package instructions before you spread it on top of the chicken. Then bake according to the recipe instructions below!
Made it for my daughter who came to visit. Her favorite dish was the one without the cheese. This now is her favorite dish. She is so happy. Home run!
We’re so happy to hear this, Karen!
This recipe is easy but does not taste good. I followed the recipe exactly except I did not season the chicken as was recommended by previous reviewers. The chicken came out rubbery and there is so much salt in the cream of mushroom soup/stuffing that it was inedible. My whole family tried it and no one liked it – I threw it in the garbage:(
I’m so sorry to hear that you didn’t enjoy it, Angie.
Love these recipes! Easy fast and great!
Put a piece of Swiss cheese on each breast then you have Swiss chicken.
It’s very good!!
That’s such a good idea! Thanks for sharing, Sandy.
Yummy